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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Curry Paste
for Roche Cari Share 
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Curry Paste for Roche Cari


Ingredients (for 2 dishes):

  1. 3 tablespoons coriander seeds

  2. 2 tablespoons cumin seeds,

  3. 2 tablespoons ground turmeric,

  4. 3 cm cinnamon stick,

  5. 1 teaspoon cloves,

  6. seeds from 5 black (or green) cardamom pods,

  7. 1 teaspoon fenugreek seeds,

  8. 1 teaspoon black pepper seeds,

  9. seeds from 4 star aniseed pods (or 1 teaspoon fennel seeds),

  10. 1 teaspoon black mustard seeds,

  11. 1 teaspoon smoked chilly powder,

  12. 3 dry red chillies,

  13. 10 curry leaves,

  14. 3 tablespoons chopped coriander leaves,

  15. 2 cm piece of ginger finely chopped without skin,

  16. 2 medium garlic cloves crushed,

  17. 1 medium size onion finely chopped.

Please note that all spoonful measures are flush spoonfuls.

cari masala



  1. In a dry thick bottomed pan, under mild heat slowly dry roast (stir continuously to prevent burning) the following ingredients: coriander seeds, cumin seeds, cloves, seeds from cardamom pods, fenugreek seeds, black pepper seeds, seeds from star aniseed pods and black mustard seeds. Roast until you can smell the fragrance of these ingredients. Do not allow to burn. This will bring out the aromatic oils from the spices. Allow to cool down.
  2.  Shortcut: To save time and effort, use a coffee grinder to grind to a coarse consistency the dry roasted ingredients: coriander seeds, cumin seeds, cloves, seeds from cardamom pods, fenugreek seeds, black pepper seeds, seeds from star aniseed pods and black mustard seeds. Also add the cinnamon stick to the dry roasted ingredients. You can do this in batches.
  3. Coarsely chop the coriander leaves, onion and curry leaves. Coarsely crush the ginger and garlic. Chop the dry red chillies into 1 cm lengths pieces. In a large bowl, add these ingredients to the ground roasted seeds from the coffee grinder, together with the turmeric and smoked chilli powder. Mix well together using a spoon. Use gloves to avoid the turmeric from colouring your fingers.
  4. In small batches, use a roche cari or alternatively use a large stone mortar and pestle to blend together the mixed ingredients. If you are using a mortar and pestle, use a circular motion to gradually bring together the crushed ingredients. Use a spoon to push down the ingredients. Add the rest to the crushed ingredients in the mortar in small batches. Add small quantities of cold water to assist in the blending process. When the curry paste starts forming, you can use vertical pounding movements from the side down to further crush the curry paste. You'll need to be patient. Slowly but surely, the ingredients will come together and you will get the famous roche cari paste (or at least its equivalent) as shown in the photo.
  5. Continue crushing to your desired consistency, using circular and vertical movements. You will have enough curry paste for at least two curry dishes.
  6. Enjoy.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.